Photograph of the finished Five-Colour Fish Cakes

Vietnam · Chả cá ngũ sắc

Five-Colour Fish Cakes

50 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pollock Pollock 2.6 lb
  • Photograph of Carrot Carrot 1.2
  • Photograph of Winged beans Winged beans 8.5 oz
  • Photograph of Bell pepper Bell pepper 4
  • Photograph of Wood ear mushrooms Wood ear mushrooms 2.1 oz
  • Photograph of Cornstarch Cornstarch 2.8 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Fish sauce Fish sauce ¼ cup
  • Photograph of Black pepper Black pepper 0.4 oz
  • Photograph of Spring onion Spring onion 2.8 oz

Method

  1. 1 Mix the pollock fillets with fish sauce and cornstarch for 10 minutes until the mixture becomes sticky and pliable.
  2. 2 When pounded in a bowl placed on ice, the fish warms up, resulting in a firmer and less chewy fish paste.
  3. 3 Cut carrots, winged beans, bell peppers, and wood ear mushrooms into 3 mm cubes and pat them dry.
  4. 4 Mix the vegetables into the fish mixture along with the eggs, stirring gently so that the colors remain separate.
  5. 5 Spread the meat mixture into a 2 cm thick layer on a tray and steam for 20 minutes. Let it cool completely before slicing.

With an appliance

  • Pressure cooker 42 min

    Replace step 5: steam the fish cake tray at low pressure for 9 minutes, then quickly release the pressure and let it cool completely before cutting; steps 1–4 remain unchanged.

Start cooking